200g pinto beans (dry weight – need to soak for 12 hours before use)
500g skinned, chopped tomatoes (never use tinned)
1 tbsp of fine polenta (cornmeal)
Information
The first thing to say about Chilli Con Carne is that it is not, strictly speaking a Mexican dish. What we now know today as Chilli Con Carne is a bastardised version of what was served as free food in Mexican drinking establishments in the 1800s as a way of prolonging the drinkers' stay so they would spend more on booze. The previous days left-overs were recooked using spices and chilli. The dish became american-ised in Texas and became an important part of Tex-Mex cuisine. A good Chilli Con Carne takes time and should be cooked slowly. In our recipe we use Chipotle chillies to impart their deep smokey aroma and flavour, and Habanero chillies to provide a good strong chilli heat
Time
2½ hours (it really is worth the wait though!)
Instructions
Preparation: 2½ hours
Take Chipotle chilli pods and soak in hot water (don't throw water away)
Place stock cubes in 500ml of boiling water and allow to dissolve (may need to be blended)
Boil the pre-soaked pinto beans for 35-40 minutes
While pinto beans are boiling take your fresh tomatoes and with a sharp knife cut a cross across the bottom of the fruit taking care not to cut too deep and then drop into a pan of boiling water for 2-3 minutes and remove when you can see the skins starting to peel away
Remove tomatoes and leave to cool on chopping board for 5 minutes and then remove the skin, chop and put into a bowl
Brown the mince in a frying pan, drain off excess fat and place mince in a large saucepan
Take frying pan and fry onions in a little oil until soft and add chopped garlic for the last few minutes
Then add onions, tomatoes, cumin, oregano, deseeded and chopped Chipotle, Habanero flakes, pepper to the browned mince saucepan, pour over the stock water and bring to the boil then adding the dark chocolate
Reduce heat and simmer for about 1½ hours topping up with the Chipotle soaking water
After 1½ hours add the pinto beans and top up again with Chipotle soaking water and simmer for a further 30-40 minutes
Take the 1 tbsp of fine polenta and put in a bowl adding water to make into a thin consistency, add to the saucepan stirring quickly to avoid lumping
Stir continuously for 5-10 minutes and serve
Serve with soft lightly toasted tortillas, guacamole, sour cream, salsa and a nice cold beer.
